Pickled Onions
These pickled shallots are a sweet and tangy delight, perfect for adding a burst of flavor to your meals. The gentle heat of the vinegar and honey mixture infuses these onions with a mouth-watering essence that is sure to please your taste buds. With just a bit of time and patience, you'll have a jar full of homemade goodness that will elevate any dish it touches.
— Constant Cookbook
Ingredients
- 500g small shallots
- 50g salt
- 500ml malt vinegar
- 200g clear honey
Instructions
- Place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool. Once cool, trim roots and tops and peel. Sprinkle the salt over the peeled onions, stir and leave overnight.
- Next day rinse the onions well and dry with kitchen towel. Place the vinegar and honey into a large pan and gently heat just to dissolve the honey into the vinegar, but do not boil.
- Pack the onions into clean, sterilized jars. Pour over the hot vinegar mixture to fill the jars, and check there are no air pockets. Seal the jars and leave to cool. The onions will be ready to eat after about 1 month or better if kept for 2. Once opened store in the fridge.
Cook Time
5M
Prep Time
PT15M
Yield
MAKES 2 large jars
Nutrition
- Calories: 37 calories
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 0.3 grams fiber
- Protein Content: 0.5 grams protein
- Sodium Content: 0.3 milligram of sodium
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